Ibérico bellota (ham)

Bellota ibérico ham Salamanca

This jamón -HAM comes from Iberian pigs fed with acorns during the montanera season and cured in Salamanca. This JAMON is without a doubt the most friendly ham that everybody loves.
Approximate net weight: 8 Kg / 17,6 Lb

Bellota ibérico ham Cáceres/Badajoz

This jamón comes from Iberian pigs fed with acorns during the montanera season and cured in Cáceres/Badajoz. It's an intense and pleasant jamón which is very flavourful in the beginning with such elegance that it melts in the mouth.
Approximate net weight: 8 Kg / 17,6 Lb

Excellence of bellota ibérico ham (Acorn-fed iberian ham)

Bellota ibérico ham Salamanca knife carved

A vacuum-packed bag containing 80 grams (2,80 Oz) of knife-carved Jamon-ham that comes from Iberian pigs fed with acorns, it is without a doubt the most friendly, softest and less invasive to the palate. Everybody loves it.

Bellota ibérico ham Cáceres/Badajoz knife carved

A vacuum-packed bag containing 80 grams (2,80 Oz) of knife-carved jamón that comes from Iberian pigs fed with acorns during the montanera season and cured in Cáceres/Badajoz. It's an intense and pleasant jamón which is very flavourful in the beginning with such elegance that it melts in the mouth.

Bellota ibérico ham Córdoba knife carved

A vacuum-packed bag containing 80 grams (2,80 Oz) of knife-carved jamón that comes from Iberian pigs fed with acorns during the montanera season and cured in Córdoba, a different kind of jamón: very tasty, intense and very pleasant.

Bellota ibérico ham Salamanca sliced pack (3 Kg / 6,60 Lb)

3 Kg (6,60 Lb) of jamón-ham that comes from Iberian pigs fed with acorns during the montanera season and cured in Salamanca; it is without a doubt the most friendly, softest , most delicious and less invasive ham to the palate. Everybody loves it. This pack includes:
33 on vacuum packs of sliced jamón (80 gr / 2,80 Oz each)
2 on vacuum packs of jamón...

Bellota ibérico ham Cáceres/Badajoz sliced pack (3 Kg / 6,60 Lb)

3 Kilos (6,60 Lb) of JAMON that comes from Iberian pigs fed with acorns during the montanera season and cured in Cáceres/Badajoz. It's an intense and pleasant jamón which is very flavourful in the beginning with such elegance that it melts in the mouth. This pack includes:
33 on vacuum packs of sliced jamón (80 gr / 2,80 Oz each)
2 on vacuum packs of...

Bellota ibérico ham Salamanca cubes box

These jamón cubes come from Iberian pigs fed with acorns during the montanera season and cured in Salamanca. It is without a doubt the most friendly, softest, less invasive ham. Everybodyloves it.
The jamón cubes are obtained from the closest area to the bone where it is difficult to get a slice, so they are very tasty. In addition we make sure they have...

Bellota ibérico ham Huelva cubes box

These jamón cubes come from Iberian pigs fed with acorns during the montanera season and cured in Huelva. It's round, tasty, intense, a bit smoked and unforgettable.
The jamón cubes are obtained from the closest area to the bone where it is difficult to get a slice, so they are very tasty. In addition we make sure they have the right amount of bacon to...

Bellota ibérico ham Cáceres/Badajoz cubes box

These jamón cubes come from Iberian pigs fed with acorns during the montanera season and cured in Cáceres/Badajoz. It's an intense and pleasant jamón-HAM that melts in the mouth.
The jamón cubes are obtained from the closest area to the bone where it is difficult to get a slice, so they are very tasty. In addition we make sure they have the right amount...

This book is a unique product and the best way to start discovering the ibérico JAMON world. Discover the different ham flavours. Taste them one by one and find your favourite ham taste. In an entertaining as well as exhaustive review, you will experience 6 ham flavours, their quality and their origin.
Excellent graphic illustrations l and modern designs...

The Jamon Iberico de Bellota (Iberico acorn-fed ham) is the jewel of the "ham" in terms of quality and flavor. As its name suggests by the word "Bellota" (that means acorn), this Iberico breed of swine has eaten acorns during the "Montanera" (period from fall to winter where the iberico pigs are released to gaze and feed on the humble but healthy acorns) to fatten up.

Food

Feeding is a key issue. The iberico swine, that have already reached 100 kg, are moved to the "Dehesa". That is a magnificent Mediterranean forest/pasture where swine find big grass fields, trees and acorns above all. They will spend here the last four months of their lives and fatten up 50% of their weight by the time they started the “Montanera”. For instance, if they weighted 100 kg at the beginning of the "Montanera", by the end they must have reached 150 kg.

When these iberico pigs have their ideal weight, they leave the "Dehesas" and are ready to become the best hams of the world after 36 months of dry curing time.

The taste and flavor of the Jamon Iberico de Bellota will rely on where it has been dry-cured. In Spain, there are four ham production areas where the best "jamon iberico" is produced. The special touch of the "cook" of each one of these regions will determine the specific flavor nuances of each place of origin.

Origin

We call origin to the location where the ham or ham shoulder were produced. Their flavor nuances and characteristics are to be found in the production process of each geographic area. For this reason, in Enrique Tomas we are pioneers in explaining and classifying the hams and ham shoulders by place of origin, so that you may find easily the ham flavor that suits you best. In Enrique Tomas, we classify them according to the four most relevant production areas:

Salamanca (Guijuelo):

Of gentle pleasant flavor (it bears the yellow "G" letter in our product catalogue. You are maybe more familiar with the terms "Designation of origin" (Guijuelo, etc.), yet not all the hams produced within this region are under this designation.

Huelva (Jabugo):

The ham of this origin has a strong lasting taste (it bears the red "J" letter in our product catalogue). In this case, the Designation of Origin mostly known is "Jabugo".

Cáceres-Badajoz (Extremadura):

The ham from this origin is aromatic and strong (it bears the blue "E" letter in our product catalogue). The Designation of origin "Dehesa" of Extremadura refers to the forests where the tree components are holm and cork oaks and are basically located in the region of Cáceres and Badajoz.

Córdoba (Pedroches):

The ham from this origin is savoury tasty and intense (it bears the orange "P" letter). The Designation of Origin Pedroches is the newest one and refers to a group of locations in the Valley of Los Pedroches (North of Córdoba).

The difference among all the origins can basically be explained by factors like the climate, the humidity and the local methodology employed in the dry-curing process.

The purity of the swine breed relies obviously in the purity of its parents. It is considered Iberian (Iberico) pig when it exceeds the 50% of pure iberico breed. For this, the mother must be 100 % iberico pure breed. Therefore, for a pig to be considered 100% iberico pure breed, its parents must be both 100% iberico pure breed as well.

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